Egg-Topped Pita Pizza

Servings: 0



1. Preheat oven to 425F. In a skillet, heat oil over med heat. Add Swiss chard, salt, & pepper & cook until wilted, about 3 minutes. Set aside. 2. On a baking sheet, spread 1.5T pesto on each pita. Top each w/half the sauteed chard & 1/4c cheese. Make a little well in the center & center crack 1 egg in each. Drizzle additional pesto on top to taste. Bake until the egg are whites set but the yolks are still loose, 8-10 minutes. Cut into slices & serve.